Recipe: Tasty Chocolate raspberry ‘mousse’ or ‘truffle’ – vegan

Chocolate raspberry ‘mousse’ or ‘truffle’ – vegan. By now, many of us have seen vegan chocolate pudding/mousse recipes using avocados. It was wild and luring at first, and is now all over the blog If you are the type of person who loves the combination of raspberries and chocolate, then you're going to want to eat buckets of this velvety mousse. These Vegan Chocolate Raspberry Truffles have a rich, deep flavor, but are pretty soft and airy in terms of consistency.

Chocolate raspberry ‘mousse’ or ‘truffle’ - vegan A deep, rich chocolate truffle ganache for the filling and a layer of raspberry preserves. Find more Chocolate recipes on Veganbaking.net. Flourless Vegan Chocolate Raspberry Mousse Recipe. You can have Chocolate raspberry ‘mousse’ or ‘truffle’ – vegan using 6 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chocolate raspberry ‘mousse’ or ‘truffle’ – vegan

  1. You need of This makes about 4 servings or maybe 12-16 ‘truffles’.
  2. It’s 1.5 cups of raspberries – if frozen, thaw first.
  3. It’s of Juice 1/2 lemon.
  4. It’s 1 cup of coconut butter – you can buy this or make it by blitzing just some coconut (flesh or dessicated is ok too).
  5. It’s 1-2 tbsp of maple syrup.
  6. You need 1 of heaped tbsp cacao powder – you can use 2 tbsp finely chopped 85% chocolate instead.

Reworking this mousse to not utilize chocolate is possible but it would probably take a few tries. If I were doing it I'd first substitute the cocoa powder with about ¼ all-purpose flour and increase. Rich chocolate mousse that's sweetened with dates! To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Chocolate raspberry ‘mousse’ or ‘truffle’ – vegan step by step

  1. Blitz the raspberries in a blender. Add the lemon juice..
  2. In a pan on low-medium heat, melt the coconut butter. Then stir in the cacao and maple syrup. I always underestimate the amount of stirring needed to combine everything. Stir a lot!.
  3. Take the coconut mix off the heat. Add the raspberries and combine..
  4. Pour the mix into a lined baking tray. Put in the fridge for 15-30mins. OR put into small silicone moulds and then in the freezer for at least an hour..
  5. As a mousse, serve with a garnish of fresh raspberries/ mint/ toasted coconut..
  6. As truffles, eat before they melt! Enjoy 😋.

These chocolate-coated truffles have a sweet date, cashew, and raspberry filling. These sweet date and cashew truffles are mixed with sweet raspberry preserves. Coated in smooth, dark chocolate, and topped with a sprinkle of salt, they're the perfect treat to gift or to keep for yourself. Doesn't this vegan chocolate mousse cake by Florian from Contentedness Cooking look super decadent? It's super rich and creamy and only made with ingredients that are good for you!

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